Dill Pickle Spears

Dill Pickle Spears
Considering that the average supermarket dill pickle spears contain 313mg sodium each, these are downright saintly, with only 193mg in 4 spears.


Serves 40 (serving size: 4 spears)
Total time: 336 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 50 Minutes
Total: 336 Hours

Nutritional Information

Calories 15
Fat 0.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 193 mg
Calcium 15 mg


2 gallons water
1/2 cup pickling salt
40 pickling cucumbers, quartered lengthwise (about 8 pounds)
1/2 cup mustard seeds
24 fresh dill sprigs
6 garlic cloves, halved
1 1/2 quarts white vinegar
4 cups water
1/4 cup sugar
2 tablespoons pickling spice


1. Combine 2 gallons water and salt in a large container, stirring with a whisk until salt dissolves. Add cucumbers; let stand at room temperature for 12 hours.

2. Place 2 teaspoons mustard seeds, 2 dill sprigs, and 1 garlic clove half in each of 12 (1-pint) hot sterilized jars. Drain cucumbers; divide among jars.

3. Combine vinegar, 4 cups water, sugar, and pickling spice in a large saucepan. Bring to a boil; cook 10 minutes. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

4. Process in boiling-water bath for 20 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store pickles in a cool, dark place for up to 1 year.

Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.